Tortilla Soup

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Average: 5(1 vote)

This was served at a friend’s house & we enjoyed it. My wife & I changed some of the ingredients to improve it to our tastes. Everyone we have served it to has since begged for the recipe, as it is so good. This is a one bowl meal, easy to fix & hearty enough for any appitite. A real “crowd pleaser”.

Ingredients

1 3-pound whole chicken (enough to yield 3-4 cups meat)

2 tablespoons butter or margarine

1 onion

1or 2 jalapeno peppers

2 cans stewed tomatoes, chopped medium

1 can beef broth

2 cans chicken broth

1 can tomato soup

1 teaspoon salt

1 teaspoon sugar

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon adobo seasoning (optional)

1/2 teaspoon lemon pepper

1/2 teaspoon Tabasco sauce

2 teaspoons Worcestershire sauce

1 package wheat tortillas, cut into bite-size strips

garnish: Monterrey Jack cheese

Instructions

Cook chicken; debone and reserve meet. In a stockpot, saute onion and jalapeno in margarine until tender. Add next twelve ingredients (plus chicken) and simmer for 1 hour.

Pile a generous amount of tortilla strips into each bowl. Ladle in the soup and top with cheese.

Note: I use all salt-free broths. Also this recipe is only a gauge for you to work with. Feel free to experiment with more and other veggies.